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Chicken cordon bleu recipes - 4 recipes

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Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!

Ingredients

  • Chicken breast
  • 6 -8 bacon slices
  • 1 cup spinach leaves
  • 1 small jar semi-dried tomatoes
  • 1 cup shredded cheese
  • Salt and pepper

Method

  1. Carefully slice the chicken breasts, forming a pocket, without cutting right through.
  2. Fry the breasts until golden brown on both sides.
  3. Layer bacon slices on a chopping board.
  4. Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
  5. Roll the chicken breast in the bacon slices, folding it closed as you go.
  6. Cook in the oven for 20 minutes at 375°F.
  7. Serve, and enjoy!

Top rated Chicken cordon bleu recipes

By

Preheat oven to 450°F. Butterfly chicken breasts, stuff with cheese and ham

  • 2 boneless, skinless chicken breasts
  • 1 cup bread crumbs
  • 1 egg
  • 1/2 cup flour
  • 1/4cup shredded Swiss cheese
  • 4 slices of deli ham
4.5/5 (31 Votes)

By

Try our easy step-by-step recipe, and make this a weeknight dinner staple!

By

Spread bread with mustard and top with equal amounts of chicken, ham, and cheese

  • 4 thick slices sourdough bread
  • 4 teaspoons Dijon mustard, or to taste
  • 2 cups shredded chicken
  • 4 thin slices ham
  • 4 slices Swiss cheese, halved
4.5/5 (17 Votes)

By

Pound chicken breasts if they are too thick

  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
4/5 (7 Votes)

By

Half chicken breasts, remove skin and de-bone chicken

  • 2 whole chicken breasts
  • 4 thin slices of ham
  • 2 triangles of gruyere cheese
  • 4 tbsp of butter
  • 1/2 cup of fine dry bread crumbs
  • 1/2 tsp of salt
  • 1/8 tsp of paprika
2/5 (3 Votes)

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